Steak Chimichurri Salad with Charred Corn
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Steak Chimichurri Salad with Charred Corn – seared flank steak, seared corn off the cob, lots of veggies, & a delicious chimichurri dressing. Similar to my favorite Fresh Corn off the Cob Salad, this Steak Chimichurri Salad is filled with tons of fresh chopped veggies and a dressing with delicious fresh herbs and flavor. Everything in this salad is so fresh – from the chopped cucumbers, to the diced red onion, the charred corn, the grape tomatoes, the avocado, and the fresh herby chimichurri vinaigrette – you will want to make this salad on repeat every week! It’s bursting with flavor and freshness but so filling you’ll feel satisfied and healthy after eating it.
Why You’ll Love This Steak Chimichurri Salad
- Fresh ingredients in every bite. This salad is loaded with chopped cucumbers, tomatoes, diced red onion, avocado, and fresh corn. It’s colorful, crunchy, and full of ingredients that taste amazing together.
- A flavorful chimichurri dressing. Fresh cilantro and parsley, diced red bell pepper, olive oil, and a little acidity make this dressing fresh and bright, and the perfect complement to the steak.
- Charred corn makes all the difference. Cooking the corn in a hot skillet gives it those delicious golden edges and brings out its natural sweetness. It’s one of my favorite ways to prepare fresh corn for salads.
- Filling enough for dinner. With protein filled steak, plenty of veggies, and healthy fats from the avocado and olive oil, this salad is substantial enough to serve as a full meal. (But it also works great as a side salad 😉
- Perfect for meal prep. Prep the veggies, make the chimichurri, and cook the steak and corn ahead of time. You can assemble everything when you’re ready to eat for an easy lunch or dinner. It tastes great even when the steak is cold.
The Best Ingredients for Steak Chimichurri Salad
Flank Steak
Flank steak is a great choice for this salad because it cooks quickly, develops a nice seared crust, and slices into tender strips that are easy to eat with the vegetables. The key to flavorful steak is getting a good sear on the outside while keeping the inside tender and juicy.
Charred Corn
Fresh corn is one of my favorite ingredients to add to salads. I like to sear the corn cobs in a hot skillet until they’re lightly charred. The golden, caramelized edges add a little smoky sweetness that pairs really well with the steak and fresh herbs.
You can use fresh corn cut off the cob for the best texture, but frozen corn can also work in a pinch. If using frozen corn, thaw it and pat it dry before cooking so it has a better chance of browning instead of steaming.
Fresh Chopped Veggies
This salad has so many fresh ingredients. I love the combination of cool cucumbers, juicy grape tomatoes, sharp red onion, and creamy avocado. The cucumbers add crunch, the tomatoes bring a little sweetness and acidity, and the red onion gives the salad a nice bite. The avocado balances everything out with its creamy texture.
Feel free to adjust the amounts to your preference. If you love cucumbers, add extra! If you’re an avocado person, there’s no reason to stop at two.
Fresh Chimichurri Vinaigrette
The chimichurri dressing is what brings this whole salad together. Chimichurri is a fresh herb sauce traditionally made with ingredients like parsley, cilantro, garlic, olive oil, vinegar, and seasonings. It’s bright, tangy, garlicky, and full of fresh flavor.
For this salad, the dressing doubles as the finishing touch that ties the steak and vegetables together. The fresh herbs complement the richness of the steak, while the acidity cuts through the creamy avocado and balances the sweetness of the charred corn.
Don’t be tempted to skimp on the chimichurri dressing! It’s one of the best parts of this salad.
Tips for the Best Steak Chimichurri Salad with Charred Corn
- Give the meat time to marinate. The saltiness of the meat will come from a good about of time marinating it!
- Get the skillet hot. A hot pan is essential for a good steak sear and beautifully charred corn. Give both ingredients enough room to brown instead of crowding the pan.
- Let the steak rest. Resting before slicing helps keep the meat juicy. Cutting against the grain is equally important for tender steak.
- Don’t skip charring the corn. The charring on the corn adds a great smoky and sweet flavor to the whole salad.
- Taste the dressing before serving. Fresh herbs and vinegar can vary in intensity. Adjust the salt, acidity, and olive oil as needed to get the balance you like.
- Dress just before serving. For the freshest texture, especially if you’re making this salad ahead, keep the dressing separate until you’re ready to eat.
What to Serve with Steak Chimichurri Salad
This salad is hearty enough to stand on its own as a complete lunch or dinner. Between the steak, vegetables, corn, and avocado, there’s plenty to make it satisfying.
If you’re serving it as part of a larger meal, it would be delicious alongside warm rolls or even with my favorite mashed potatoes. It’s also a great option for a summer dinner when you want something fresh and flavorful without making a bunch of separate side dishes.
Can You Make Steak Chimichurri Salad Ahead of Time?
Yes! This salad is easy to prep ahead, which makes it especially convenient for lunches and busy weeknights.
You can make the chimichurri vinaigrette, cook the steak, char the corn, and chop the cucumbers, tomatoes, and onion in advance. Store each component separately in airtight containers in the refrigerator. Slice the avocado and assemble the salad just before serving for the best texture and freshness.
If you’re using leftover cooked steak, you can serve it chilled or gently reheat it before adding it to the salad.
For the freshest results, keep the dressing separate until you’re ready to eat. Once dressed, the vegetables will gradually release moisture and soften.
Steak Chimichurri Salad with Charred Corn
Ingredients
Chimichurri Dressing
- 3/4 cup cilantro, finely minced
- 3/4 cup parsley, finely minced
- 1 red bell pepper, finely diced
- 3 tablespoons minced garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried red chili flakes
- 1/4 teaspoon salt (can add more to taste)
Flank Steak & Marinade
- 1.5-2 lbs. flank steak
- 1 cup soy sauce
- 1 teaspoon garlic salt
- oil, for cooking
Veggies for Salad
- 1 container (10 oz.) grape tomatoes, halved (about 1.75 cups)
- 1 English cucumber, diced
- 1 red onion, diced finely
- 3-4 ears corn on the cob, seared on a pan until slightly charred
- 2 avocadoes, chopped
Instructions
Flank Steak
- Begin by marinating the steak. This can be done up to a day ahead of time but should be done at least an hour before cooking the steak.
- To an airtight container (or large ziploc bag), add the soy sauce and garlic salt. Add in the flank steak and flip the steak a couple of times to coat it. (Can add more soy sauce if needed to cover the steak).
- Refrigerate for at least 1 hour, up to 24 hours, before cooking the steak.
- This steak can be seared on the stovetop or grilled, or cooked in a smoker. (If smoking the meat, you'll need to prepare extra time to cook it – we love this in the smoker but it takes a bit longer.)
- To sear on the stovetop, set a large pan to medium-high heat for about 2 minutes for it to get hot. Add in 1-2 tablespoons of a flavorless oil, then using tongs, remove the steak from the marinade and sear on each side.The amount of searing time on each side will depend on how thick your flank steak is, and how well done you like your steak. Typically it will be a couple minutes per side.
- Once cooked, remove from heat onto a large cutting board and cover with tinfoil for 5-10 minutes to let the steak rest. Then chop the steak.
- You can add the chopped steak warm to the salad, and you can also chill it and add it cold. Either way is delicious.
Chimichurri Dressing
- Next, make your chimichurri, so it can chill in the fridge for 20-30 minutes before serving. (You can also make this a day ahead of time – or several hours ahead, and chill until ready to dress the salad.)
- Add the cilantro, parsley, diced red onion, garlic, and dried red chili flakes to a medium bowl.
- Pour the olive oil, honey, and red wine vinegar over the top. Mix everything together and finish with the salt.
- Chill the chimichurri dressing for at least 20 minutes, up to 2 days in the fridge (in an airtight container), before serving.
Charred Corn
- If you haven't done so yet, sear the corn on the cob in a large skillet pan. Heat the pan to medium-high heat, add a tiny bit of oil, and once it's hot, use tongs to place each ear of corn into the hot pan. Sear on each side for a minute or two until slightly charred.
- Remove from the heat. Once cooled, cut the corn off each cob. Set aside.
Building the Salad
- Build the salad by placing the diced tomatoes, diced cucumbers, diced red onion, and charred corn in a large bowl.
- Add the steak, the red onion, and the avocado. (If planning to save the salad leftovers for a couple days, you can alternately add the avocado to each individual plate served, and not to the whole salad, so it won't get mushy.)
- Next, top with the chimichurri dressing and mix well.
- Serve and enjoy!
- (This salad works great as a main dish or as a side dish. Store in the refrigerator in an airtight container for up to 3 days.)
A Fresh, Flavorful Salad You’ll Want on Repeat
I love recipes like this because they make eating a big bowl of veggies something to look forward to. Between the juicy steak, sweet charred corn, crunchy fresh veggies, creamy avocado, and bright chimichurri vinaigrette, there’s so much flavor and texture in every bite.
It’s fresh without feeling boring, filling without feeling heavy, and easy to adapt based on what you have in the fridge. Make it for a summer dinner, prep it for lunches, or serve it when you’re craving a really good steak salad. However you serve it, this Steak Chimichurri Salad with Charred Corn is one you’ll want to keep coming back to! Hope you love these this salad! Be sure to tag me if you make it.
